↑
  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

VeggieConverter

Helping moms introduce meatless meals with ease.

  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Sign up!

Clam Potato Chowder

November 20, 2019 By Kristi

  • Share
  • Tweet
As an Amazon Associate, I earn from qualifying purchases.

Clam Potato Chowder

Clam potato chowder isn’t something I ever thought I’d make. I’m not fond of clams at all. But, you know, I have kids. And they like things. Small Fry, as it turns out, loves clams. Mr. Meaty also loves clam chowder. Tall Fry and I do not love clam chowder. So, this creamy clam potato chowder is light on clams and heavy on potatoes and bacon. We like potatoes and bacon. Next time I might even add corn.

The secret for Tall Fry and I is to pump up the vegetables and creamy chowder of it all and use the clams as more of a flavoring. So, rather than a traditional clam chowder, I’ve made a clam potato chowder instead.

Clam Potato Chowder

Ingredients

4 slices bacon, chopped fine

2 onions, chopped fine

1/3 cup gluten-free flour

3 cups water

1 quart vegetable broth

2 pounds potatoes, cut into 1/2-inch pieces

1 bay leaf

1 teaspoon fresh thyme, minced (or 1/4 teaspoon dried)

2 (6.5-ounce) cans clams

1 cup heavy cream

2 tablespoons minced fresh parsley (or 2 teaspoons dried)

salt and pepper

Clam Potato Chowder Dutch Oven

Dutch Oven Method

Add bacon to Dutch oven over medium heat. Cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.

Add onion and cook  5 to 7 minutes. 

Stir in flour and cook for about 1 minute.

Add water and broth to Dutch oven, stir to remove any lumps and scrape up any browned bits.

Add thyme, potatoes and bay leaf.

Bring to simmer and cook for about 25 minutes or until potatoes are tender.

Discard bay leaf.

Stir in clams, cream, cooked bacon, and parsley. 

Heat through about 1 minute.

Salt and pepper to taste.

Serve.

Instant Pot Method

Use saute mode on medium. Add bacon, cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.

Add onion and cook  5 to 7 minutes. 

Stir in flour and cook for about 1 minute.

Add water and broth to instant pot, stir to remove any lumps and scrape up any browned bits.

Add thyme, potatoes and bay leaf.

Cook on high pressure for 10 minutes, allow pressure to release naturally.

Discard bay leaf.

Stir in clams, cream, cooked bacon, and parsley. 

Heat through about 1 minute on saute mode, medium.

Salt and pepper to taste.

Serve.

Yield: 12

Clam Potato Chowder

Clam Potato Chowder

This creamy clam potato chowder is light on clams and heavy on potatoes and bacon. We like potatoes and bacon. Next time I might even add corn.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 4 slices bacon, chopped fine
  • 2 onions, chopped fine
  • 1/3 cup gluten-free flour
  • 3 cups water
  • 1 quart vegetable broth
  • 2 pounds potatoes, cut into 1/2-inch pieces
  • 1 bay leaf
  • 1 teaspoon fresh thyme, minced (or 1/4 teaspoon dried)
  • 2 (6.5-ounce) cans clams
  • 1 cup heavy cream
  • 2 tablespoons minced fresh parsley (or 2 teaspoons dried)
  • salt and pepper

Instructions

Dutch Oven Method

Add bacon to Dutch oven over medium heat. Cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.

Add onion and cook  5 to 7 minutes. 

Stir in flour and cook for about 1 minute.

Add water and broth to Dutch oven, stir to remove any lumps and scrape up any browned bits.

Add thyme, potatoes and bay leaf.

Bring to simmer and cook for about 25 minutes or until potatoes are tender.

Discard bay leaf.

Stir in clams, cream, cooked bacon, and parsley. 

Heat through about 1 minute.

Salt and pepper to taste.

Serve.

Instant Pot Method

Use saute mode on medium. Add bacon, cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.

Add onion and cook  5 to 7 minutes. 

Stir in flour and cook for about 1 minute.

Add water and broth to Dutch oven, stir to remove any lumps and scrape up any browned bits.

Add thyme, potatoes and bay leaf.

Cook on high pressure for 10 minutes, allow pressure to release naturally.

Discard bay leaf.

Stir in clams, cream, cooked bacon, and parsley. 

Heat through about 1 minute on saute mode, medium.

Salt and pepper to taste.

Serve.

Cuisine: American / Category: gluten-free

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

Related Posts:

  • 30 Meatless Instant Pot Freezer Meals
    30 Meatless Instant Pot Freezer Meals
  • Food, self-sufficiency and financial independence
    Food, self-sufficiency and financial independence
  • 15+ Meatless Instant Pot Recipes Using Pantry Staples
    15+ Meatless Instant Pot Recipes Using Pantry Staples
  • 20+ Vegetarian Thanksgiving Menu Recipes
    20+ Vegetarian Thanksgiving Menu Recipes
  • VeggieConverter recommends: holiday gift guide
    VeggieConverter recommends: holiday gift guide
  • Stuck at Home? 9 tips to prepare your pantry
    Stuck at Home? 9 tips to prepare your pantry

Filed Under: gluten-free, bacon, dutch oven, flexitarian, instant pot, nut-free, soy-free, whole food

WHAT KRISTI’S WRITTEN

The Super Easy Vegetarian Slow Cooker Cookbook: Easy, Healthy Recipes That Are Ready When You Are

Baby Steps for the Entrepreneur An Introvert’s Roadmap to Freedom in Young Living

Privacy Policy

Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Copyright ©2021, VeggieConverter. All Rights Reserved.
Design by Pixel Me Designs